Rava dosa

One of the recipe which is quite tricky to make at home is rava dosa. Starting from batter preparation to transferring dosa to plate, it needs lots of attention. U need right ratio of rava/semolina , maida/all purpose flour and rice flour to get crisp dosa. After searching around couple of sites and few trials, came up with this one which was very close to the one we have at restaurants. Not by the size   but by the taste and texture. Here is the recipe for u -

Ingredients :

1. Rava/semolina – 2 cups
2. All purpose flour – 1/2 cup
3. Rice flour – 1/2 cup
4. Water – 6 cups intially for batter preparation and another 1 cup for adjusting consistency as needed
5. Corriander leaves – 2 tbsp, finely chopped
6. Black pepper – 6
7. Ginger – 1 tsp , finely chopped
8. Green chillies – 2 , finely chopped
9. Curry leaves – 6, finely chopped
10. Salt – as required
11. Oil – as required

Method :

1. Combine all the above ingredients except for oil and allow it to rest it for 30 min to 1 hr
2. Batter tends to be very runny initially but after its sitting time , it gets thick. Dosa batter before pouring down on the pan should be of buttermilk consistency. Adjust salt and water accordingly every time before u make dosa

3.  Keep the flame at high heat and pour the batter on the hot pan. Starting  from edges of the pan, circle down to center  exactly opposite to the way we make normal dosa. Dont try to fill the gaps u see, then u would end up with thick lumps in dosa instead of being crisp

4.  Brush with oil as u would do for normal dosa and wait till the color changes to golden brown. There is no need to flip and cook on the other side , as its already thin and crispy on both sides. Dosa is now ready to be  folded and transferred to the plates. Serve hot with chutney of ur choice

Note :

1. I used non stick pan, so i got these crispy dosa even with less oil. If u use iron tawa, u need some more oil to get that crispness
2. Rava i used was extra fine. So i used it as such while preparing batter. If u feel they are bit grainy, u can soak them in water and grind it to fine consistency
3. No fermentation is required. Batter needs to have a resting time of minimum 30 mins
4. As this dosa had to be served immediately , i couldnt do justice to the photos. Hope i add better ones some time later